Ingredients ( 10 rolls):

• 250 g pork belly

• 250 g peeled shrimp, 16/20 size

• 1 head lettuce

• 2 carrots

• 1 cucumber

• ½ bunch of bean sprouts

• ½ pack rice paper

• 1/3 dried rice vermicelli noodles

• 1 tsp salt

• Mint, cilantro, Thai basil (optional)

Peanut dipping sauce:

• 2 tbsp oil

• 2 tbsp minced garlic

• 8 tbsp hoisin sauce

• 3 tbsp peanut butter

• 200 ml water or the broth from the meat

• 1 tsp salt

• Fried onion

• Sriracha

Assembling:

• A bowl with room-temperature water

Instructions:

Prepare the Ingredients:

1. Add pork belly and salt to a small pot. Cover with enough water and then cook for 25.- 30 minutes or until the pork is well-cooked. You can use a stick to check if the pork juices run clear. Once cool, slide the pork as thinly as possible.

2. Reuse the broth to cook shrimps for 2 minutes or until the shrimps are no longer translucent. Slice them in half lengthwise

3. Cook the rice vermicelli noodles as per package instructions, then rinse them under cold water and set aside.

4. Slice the carrots and cucumber into thin pieces (about 5 cm) and prepare the lettuce and bean sprouts.

Peanut Dipping Sauce

1. In a small pot, heat oil over medium-high then sauté the garlic until it turns brown, around 30 seconds.

2. Add hoisin sauce, a bit salt, and then the stock from the pork belly. You can use normal water if you prefer. Incorporate peanut butter and simmer on low heat for about a minute or until the mixture starts to bubble. Remove from heat.

3. Adjust the taste based on your liking. You can whisk a little bit more stock if it's too thick or let it simmer a bit longer if it's too thin.

4. Once cool, garnish with roasted onion and a drizzle of Sriracha chili sauce. Serve alongside the summer rolls.

Assemble the Spring Roll:

1. Prepare a bowl with room-temperature water for the rice paper.

2. You can either use a chopping board or a large plate for the work surface.

3. Quickly dip a sheet of rice paper in the water, ensuring it's moistened entirely in just a few seconds.

4. Place the wet rice paper on the chopping board. Put a piece of lettuce in the center, close to the bottom edge of the rice paper. Arrange a small amount of bean sprouts, carrots, cucumber, rice noodles, and pork belly slices.

5. Position 2-3 shrimp(depending on the shrimp size) pieces a bit below the top edge of the rice paper, ensuring the colored side facing down.

6. Begin rolling up the spring roll by grabbing the lower edge of the rice paper and lettuce. Fold in the left and right sides and then continue rolling up the spring roll to the end.